Sunday, March 11, 2007

Triple Coconut Cake

This beauty has a triple knockout flavor: coconut extract in the cake, coconut milk in the frosting, and pretty sweetened flaked coconut as garnish. And it's a breeze to make since you start with a cake mix.


1 package Pillsbury Moist Supreme Classic White Cake Mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 tsp. vanilla extract
1/2 tsp. coconut extract

1/2 cup butter, softened
3 oz. cream cheese, softened
16 oz. powdered sugar
1/4 cup coconut milk
1 tsp. vanilla extract
1/2 tsp. coconut extract
1/2 cup sweetened flaked coconut for garnish

Coat two 9 inch cake pans with Baker's Joy and set oven temperature to 350 degrees.

Beat first 6 ingredients at low speed with an electric mixer just until moistened. Increase speed to medium and beat 2 minutes, stopping to scrape bowl as needed. Divide batter evenly between the two cake pans, and place in oven for 32-35 minutes according to cake mix package directions. Cake is done when a knife inserted comes out clean. Cool in pans for about 10 minutes, then invert onto plates and cool completely before frosting, at least one hour.

To make frosting: Beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium and slowly add in coconut milk and extracts; beat until smooth. Frost cake layers as desired, the sprinkle the top of frosted cake with sweetened flaked coconut.

Adapted from the recipe for Basic White Cupcakes in Southern Living March 2007.

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